Lentil Frikkadels

Serves 4



3/4 cup dried lentils

1 1/2 cups water

1 tbsp HCW gourmet veg stock powder

 2 teaspoons olive oil

 1/2 cup diced onion — about 1/2 medium onion

 2 cloves garlic — minced (about 2 teaspoons)

 1/2 cup HCW rolled oats 

 1/4 cup chopped fresh Italian parsley

 1 1/2 tablespoons tomato paste

 1 teaspoon dried oregano

 1/2 teaspoon HCW fine Himalayan Crystal Salt

 1/4 teaspoon black pepper

 1 large egg (or 2 tbsp psyllium husks with 4 tbsp water). 



  1. Rinse the lentils and cook them in the water and stock until soft.
  2. Meanwhile, fry the onion & garlic in the oil until the onions are translucent.
  3. Drain the lentils and set aside the excess water.
  4. Place the oats, dried oregano, pepper, salt and parsley in a blender and blend until you have a fine ‘flour’. 
  5. Add the cooked onions, tomato paste, half the cooked lentils & egg, and blend until you have a rough paste. 
  6. Add the other half of the cooked lentils and pulse in your blender, but don’t lose all the texture. 
  7. If necessary, use the extra lentil liquid to make the paste more malleable so that you can form it into small balls.
  8. Heat about 30ml of oil in a pan, place the frikkadels slowly into the oil and fry on a low-medium heat until they are cooked through.